sourdough bread and white bean soup

yesterday was a gloomy day in albuquerque. no sun, only gray clouds and drizzly rain off and on throughout the day. a good day for splashing in puddles, baking bread, and making a big pot of soup. dinah and i woke up early to make bread before she had to go to preschool. first, we fed our sourdough starter, then she helped me mix up a loaf of bread with the leftover starter. she dumped the flour in the bowl and turned on the mixer and even help me knead the dough. then we put it into a big bowl and i set it on the top of our bookshelf and told her it would be busy rising while she was at school.

when i picked her up at noon, it had risen a whole bunch and was about to pop over the sides of the bowl. it needed to be pushed down earlier, but i didn't want to do it without dinah there to help. as soon as she got home, she helped me beat down the bread and then we shaped it into a loaf and let it rise again. while we waited, we splashed in some mud puddles and played a little while in the rain. then we went inside for tea and cuddles, and then started the soup.

we made a white bean soup with sausage, root vegetables, and kale. a flavorful and hearty winter soup.

rustic sourdough bread

1/2 cup sourdough starter

3/4 cup warm water

1 tsp instant yeast

1/2 TBS sugar

1 and 1/4 tsp salt

2 and 1/2 cups flour

this recipe makes one loaf. put a 1/2 cup of starter in a mixing bowl. dissolve sugar, salt, and yeast in the warm water and add to starter. then add flour and mix to combine. once combined, knead the dough on a hard lightly floured surface, for about five minutes. place in a greased bowl and put somewhere warm. let the dough rise to double its size. push down and shape into a loaf. cut slats in the top, sprinkle with water. then let it rise to double the size again and bake at 350 degrees for 25-30 minutes. 

rustic tuscan white bean soup

2 TBS olive oil

1 lb sausage (the recipe recommends sweet italian)

1 medium onion, finely chopped

2 large carrots, peeled and finely diced

1 large potato, peeled and finely diced

2-3 cloves garlic, minced

2-3 bay leaves

2 15 ounce cans of cannellini beans, drained and rinsed

2 big bunches of kale, finely chopped

6 cups chicken stock

heat olive oil in a large pot, add sausage and brown, about 10 minutes. add onions, carrots, potatoes, and bay leaves. cook over medium heat for about 10 minutes. add garlic and beans, cook for 2 minutes. add kale, and cook until wilted. add chicken stock, and bring to a boil. simmer for about 30 minutes, or until potatoes and carrots are soft. serve with parmesan cheese grated on top.